All the posts on our recent trip to Morocco resulted in a craving for Moroccan food… Discovering a tube of instant harissa paste at the grocery a few days ago meant we had a “jumping off” point for a dinner with friends. We started with a citrus salad with olives, nuts and an argan oil dressing (recipe up soon). then we had a large platter of couscous, surrounded by a wonderful vegetable tagine that Mrs. MM made, aren’t the colors just incredible?

We also made a chicken with apricots and tomato tagine that turned out very, very nicely (recipe up soon as well)…

…and some tiny, rare lamb chops as the other choice of protein. Overall a nice meal that was reminiscent of Morocco, but perhaps not as heavily spiced as we would have experienced it on our recent trip… :)

Very appetizing, MM!
Love that photo of the succulent lamb chops, now am craving for it!

Sep 2, 2010 | 12:17 am

clarissa
says:

yummy salad!

Sep 2, 2010 | 5:16 pm

BENJAMIN
says:

So where’s the recipe???????

Sep 17, 2010 | 2:27 am

malena
says:

I’m sorry Marketman but Harissa is actually Tunisian. I should know, I’m married to a Tunsie. :) Moroccans actually have a white couscous while Tunisians have red couscous precisely because of the Harissa. They eat Harissa with everything here, even with bread. Goodness.
But, lovely spread. :) love the food, the photos.
Ever since I googled alimango and came upon your site so many moons ago. :)
God Bless MM!

malena, yes, many thanks for that clarification. I have never been to Tunisia. And now I know better re: the origins of the chili paste harissa. But I have always associated harissa with North African food, so it is still an appropriate “jumping off” point for a Moroccan meal. On our recent trip to Morocco, harissa was quite prevalent in restaurant food… And in Moroccan cookbooks, harissa is also frequently mentioned…A quick check on a spice reference book I have desk side says, and I quote: “This chili based condiment with a definite kick is widely used in Moroccan, Tunisian and Algerian cooking.” – The New Guide to Spices by Sallie Morris.